Food, Beer & Buffoonery - Hops

It’s Spring, BBQ Time, California Style

bbq_porkSo, we’ve had a couple BBQs so far this year already.  I’ve tried some great new recipes.  A couple weeks back I hickory smoked a tri-tip that I had rubbed with a southwestern spice mixture.  It was wonderful. Today I used that same spice mix on some boneless top-loin pork chops. I topped them with fresh mango salsa.  Here is what was on tonight’s menu:

Southwestern BBQ Pork with Mango Salsa

I pounded two boneless top-loin pork chops down to 1/2″ thick with a meat hammer and rubbed them with a blend of chili powder, cumin, salt, black pepper, light brown sugar, cayenne pepper, garlic powder, and onion powder. This spice blend was based on one found in The Complete Meat Cookbook by Bruce Aidells, who I had the pleasure of meeting a few weeks back.

I cheated on the mango salsa. I didn’t make it myself. But it was a freshly made salsa containing mangos, red bell peppers, red onion, vinegar, lime juice, serrano chillies, cilantro, salt, pepper and sugar.

I simple BBQ’ed the pork chops on the grill on each side and tossed on the salsa. Next time I might try putting a little salsa no the pork chops while still on the BBQ to heat the salsa up a little.

BBQ’ed Zucchini

Simple, yet never fails. Just drizzle a little olive oil over some zucchini sliced lengthwise, sprinkle with salt and coarsely ground fresh pepper, wrap in foil, and toss on the BBQ for a few minutes on each side.

Broiled Fennel, Carrots and Agretti tossed in Olive Oil and Garlic

I’ve done the fennel tossed in olive oil and garlic in the broiler before, but since I had them on hand, I added some carrots and agretti to the mix. Simply pour some olive oil into a large bowl, and add several cloves of crushed garlic. Add the sliced fennel bulb, carrots sliced lengthwise, and some chopped agretti. Tossed all ingredients, and then distribute the mix, evenly across a baking sheet. Broil on low for 10-15 minutes, or until the edges of the fennel and carrots are just turning brown.

T’was a fine meal indeed. (Unfortunately accompanied by a very so-so beer from the Half Moon Bay Brewing Company. I hope their others are better.)


I also made a plain green leaf salad. I made an experimental dressing that turned out really well. I mixed some honey, balsamic vinegar, lemon juice, water, coarsely ground fresh pepper, salt, a pinch of garlic powder, a tablespoon of mined red onion and some minced fresh mint.  The honey, vinegar/lemon, and mint combo was quite interesting and worked really well.